{"id":63634,"date":"2026-08-15T05:54:55","date_gmt":"2026-08-15T02:54:55","guid":{"rendered":"https:\/\/retsept.food\/?p=63634"},"modified":"2026-08-15T05:55:18","modified_gmt":"2026-08-15T02:55:18","slug":"bayrsaki-recept-izgotovleniia-3","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=63634","title":{"rendered":"Baursaklar — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

40<\/b> daqiqa (sizning 25<\/b> daqiqa) <\/i><\/p>\n

Baursaklar kichik, havo bilan to’lgan yostiqchalar bo’lib, frityurda qovuriladi. Ponchiklarga o’xshash, qarsildoq oltinrang qobiq bilan, ichida yumshoq va nozik. Baursaklar asal, murabbo, shirin souslar bilan yoki shakar kukuni sepib beriladi.<\/p>\n

Mahsulotlar<\/b><\/p>\n

Un — 500 g<\/p>\n

Sut — 150 ml<\/p>\n

Kefir — 200 ml<\/p>\n

Quruq xamirturush — 1,5 choy qoshig’i<\/p>\n

Sariyog’ — 40 g<\/p>\n

Shakar — 70 g<\/p>\n

Tuz — 1\/2 choy qoshig’i<\/p>\n

O’simlik moyi (qovurish uchun) — 400-600 ml<\/p>\n

Shakar kukuni (berish uchun) — ta’bga ko’ra<\/p>\n<\/p>\n

Qadam-baqadam foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Zarur mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kefirni iliq sut bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakar, xamirturush va tuz qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sariyog’ni eritib olamiz. Iliq (issiq emas!) sariyog’ni kefir-sut aralashmasiga quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Hammasini aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Asta-sekin un qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Va yumshoq, hatto biroz yopishqoq xamirni qoramiz. Jarayonda qo’llarni o’simlik moyi bilan yog’lash mumkin, shunda xamir yopishmaydi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni idishga solib, plyonka bilan yopamiz va iliq joyda taxminan 1 soat ko’tarilishi uchun qoldiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni (ikki qismga bo’lish mumkin) ishchi yuzasida 5-8 mm qalinlikdagi to’rtburchak shaklida yoyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni kichik kvadratlarga (6×6 sm) kesamiz. Shuningdek, xamirni uchburchaklarga kesish yoki o’zingiz tanlagan shaklda kesish mumkin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kesilgan xamirni sochiq bilan yopib, 10-20 daqiqa ko’tarilishi uchun qoldiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qovurish uchun chuqur tovada, qozonda yoki kastryulda kuchli olovda o’simlik moyini qizdiramiz. Moy shunday bo’lishi kerakki, baursaklar erkin suzishi mumkin bo’lsin. Moy qizigandan so’ng, olovni o’rtacha kuchga tushiramiz. Baursaklarni moyga bir necha donadan solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Baursaklarni ikki tomondan oltinrang bo’lguncha, 2-3 daqiqa davomida qovuramiz, aylantirib turamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor baursaklarni ortiqcha moyni shimdirish uchun qog’oz sochiqqa qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Istak bo’yicha sovigan baursaklarni shakar kukuni bilan sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 40 daqiqa (sizning 25 daqiqa) Baursaklar kichik, havo bilan to’lgan yostiqchalar bo’lib, frityurda qovuriladi. Ponchiklarga o’xshash, qarsildoq oltinrang qobiq bilan, ichida yumshoq va nozik. Baursaklar asal, murabbo, shirin souslar bilan yoki shakar kukuni sepib beriladi. Mahsulotlar Un — 500 g Sut — 150 ml Kefir — […]<\/p>\n","protected":false},"author":1,"featured_media":63635,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-63634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qozoq_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63634"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63634\/revisions"}],"predecessor-version":[{"id":64198,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63634\/revisions\/64198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/63635"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}